Archive for the 'Appetizers' Category

Currycot™ Chicken Wings

Try this fantastic new flavor sensation with this exceptionally easy recipe! Party time or meal time, any time is right for these wings!

Prep: 15 minutes
Marinate: 4 hours or overnight
Bake: 30-35 minutes

Pour 1/2 cup Fischer & Wieser Currycot™ Indian Style Apricot Curry Sauce into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 4 hours or overnight. Refrigerate remaining Fischer & Wieser Currycot™ Indian Style Apricot Curry Sauce.

Drain and discard marinade. Place wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper, if desired. Bake at 400° for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining sauce. Serve with remaining Fischer & Wieser Currycot™ Indian Style Apricot Curry Sauce. Serves 6

Popularity: 4%

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admin on January 6th 2012 in Appetizers, Chicken

Sausage Shells Filled with The Original Roasted Raspberry Chipotle Jam

These make the most delectable appetizers–a new twist on an old standby sausage ball recipe! Fantastic with our new The Original Roasted Raspberry Chipotle Jam and soft cheese!

Prep Time: 10 minutes
Bake Time: 20-30 minutes

Mix 1st 5 ingredients thoroughly; form into balls. Press each ball into a mini-muffin pan, forming a shell. Bake at 350°F. for 10-12 minutes, or until sausage is completely done. Remove from oven and press center of shell while still warm with pestle, or rounded handle of large serving spoon—anything that is rounded somewhat on the bottom that fits in muffin pan. Cool, then remove shells to serving plate. Fill each with 1 teaspoon cream or mascarpone cheese; top with 1 teaspoon Fischer & Wieser The Original Roasted Raspberry Chipotle Jam. Serves 6 (makes approximately 2 dozen shells).

Popularity: 4%

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admin on January 6th 2012 in Appetizers, Pork

Coconut Shrimp with Mango Ginger Habanero Sauce

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Mango Ginger Habanero Sauce and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

  • 28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 to 3/4 teaspoon ground red pepper
  • 3 large egg whites
  • 1 1/2 cups flaked sweetened coconut
  • cooking spray
  • 1/2 to 3/4 cup Mango Ginger Habanero Sauce

*Preheat oven to 400°. To prepare shrimp, rinse in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes. Serve with Mango Ginger Habanero Sauce spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

Popularity: 5%

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admin on October 31st 2011 in Appetizers, Seafood, entree, shrimp

Mild Green Jalapeno Jelly Dip

Try this as a dip with crackers or chips, or spread on variety breads to accompany a cold cut tray at your next event. Your guests will rave!

Prep Time: 10-15 minutes

Mix cream cheese and Fischer & Wieser Mild Green Jalapeno Jelly until well blended. Add chopped green onions, black olives, and chopped pecans. Spread on crackers, chips, or breads to serve. Serves 8-12

Popularity: 5%

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admin on October 31st 2011 in Appetizers

Red Hot Jalapeno Jelly Dip

Try this as a dip with crackers or chips, or spread on variety breads to accompany a cold cut tray at your next event. Your guests will rave!

Prep Time: 10-15 minutes

Mix cream cheese and Fischer & Wieser Red Hot Jalapeno Jelly until well blended. Add chopped green onions, black olives, and chopped pecans. Spread on crackers, chips, or breads to serve. Serves 8-12

Popularity: 5%

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admin on October 31st 2011 in Appetizers, cream cheese, dip

Mango Ginger Habanero Dip

Try this as a dip with crackers or chips, or spread on variety breads to accompany a cold cut tray at your next event. Your guests will rave!

Prep Time: 10-15 minutes

Mix cream cheese and Fischer & Wieser Mango Ginger Habanero Sauce until well blended. Add chopped green onions, black olives, and chopped pecans. Spread on crackers, chips, or breads to serve. Serves 8-12

Popularity: 4%

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admin on October 31st 2011 in Appetizers

Pumpkin Pie Butter Empanadas

These are the easiest little treats your family will ever love! Great for every day breakfasts,  holiday brunches, afternoon teas, or after dinner desserts!

Prep Time:  15 minutes
Bake Time: 10-12 minutes

1 8-ounce can crescent rolls
1/3-1/2 cup Fischer & Wieser Pumpkin Pie Butter
1 can cream cheese frosting (optional)

Preheat oven to 400 degrees F. Open crescent rolls and separate triangles. Place 1 tablespoon Fischer & Wieser Pumpkin Pie Butter in center of each crescent roll. Fold over and press edges together. Place on cookie sheet and bake for 10-12 minutes, or until empanadas are golden brown. Remove from oven. Allow to cool. Frost if desired with cream cheese frosting. Serves 4

Popularity: 2%

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admin on August 17th 2011 in Appetizers, Breakfast, Desserts, pie fillings, pumpkin

Coconut Shrimp with Hatch Chile & Pineapple Salsa

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Hatch Chile & Pineapple Salsa, and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

Prep Time:  30 minutes
Bake Time:  20 minutes

28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
1/2 to 3/4 cup Hatch Chile & Pineapple Salsa

*Preheat oven to 400°. To prepare shrimp, rinse  in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10  minutes. Serve with Hatch Chile & Pineapple Salsa spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

This recipe is also fantastic with our Apricot & Orange Marmalade and Red Hot Jalapeno Jelly!

Popularity: 2%

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admin on August 17th 2011 in Appetizers, Salsa Uses, Seafood, entree, shrimp

Bacon Wrapped Shrimp with Hibiscus & Ancho Chile Grilling Sauce

Nothing could be easier, whether you need an appetizer or entrée! Either grill or place under a broiler—you can have these treats any time of the year! Great for outdoor barbecues, tail-gate parties, holiday entertaining!

Prep Time:  10-15 minutes
Bake/Grill Time:  5 minutes/side

20 large shrimp, raw, deveined & peeled
3/4 to 1 cup Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce
10 slices bacon, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
toothpicks soaked in water at least 15 minutes

Preheat oven to broil, or a grill to medium-high. Wash and pat shrimp dry. Place in shallow bowl; cover with Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce and stir to coat. Sprinkle with salt and pepper. Wrap each with a bacon strip and secure with soaked toothpicks. If broiling, place on cookie sheet, place under broiler 5 minutes; turn, broil another 5 minutes until bacon is crispy and done. If grilling, place on grill and turn after 5 minutes; grill until bacon is crispy and done.  Serve with additional Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce. Serves 10-12 as appetizers, or 4 as entrée.

Popularity: 2%

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anne on August 16th 2011 in Appetizers, Grilling, Pork, Seafood, entree

Quick Baked Beans with Chipotle Chile Ketchup

Looking for the perfect side dish for your casual backyard cookout? Look no further. This one’s a winner—and so easy, using canned beans and our great subtly spicy Fischer & Wieser Chipotle Chile Ketchup.

Prep Time:  5 minutes
Cook Time:  30-45 minutes

2 (15-ounce) cans pork and beans
¾ cup Fischer & Wieser Chipotle Chile Ketchup
¼ cup light brown sugar
½ cup onion, chopped

Preheat oven to 350° F. Combine all ingredients in a 3 quart ovenproof casserole dish. Stir to blend well and break up any lumps of brown sugar. Place the casserole in the oven and bake for 30 to 45 minutes, or until bubbly and slightly thickened. Serve hot. Serves 4 to 6.

Popularity: 4%

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anne on July 22nd 2011 in Appetizers, Pork, Sides